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Ribs and Chicken barbecue question

e_bone Oct 13, 2013 12:09 PM

Having lost my smoker in a packing decision before a move I have to use "cheating" methods to create barbecue. I shall call it "Faux-B-Que". I kill myself I'm so funny.

My cheating method with ribs: rub and let sit overnight. Cook low and slow over-but-not-in a covered pot with liquid in the bottom (beer, orange juice and cider vinegar). When done (4 or so hours) I finish them on the gas grill that has good hickory smoke going. They pick up smoke flavor, they are very tender but of course they are not smoked.

I want to do chicken drumsticks today and my plan is to do the ribs about half way and then add the chicken to pot as I'm assuming they will take about half the time to cook. Am I making a mistake?

Related: anyone know of a way to SMOKE with a gas grill? I have a nice Weber but even at low I think it hits 300 deg F with the lid closed. And I can't figure out a good way to feed wet chips during the process. My current method: I have a "smoking box" in the back under the grates. (my smoking box is an aluminum outlet box filled with wet wood chips).

Anyone that has a successful smoking method with gas grill please enlighten!

  1. s
    swoll50 Oct 13, 2013 04:01 PM

    how many burners does it have? if you can get it to 300 thats not necessarily a deal breaker on ribs. make a box and use wood chips on the hot end.

    if it was just a packing issue, you can get a brinkmann r2d2 for around $50

    2 Replies
    1. re: swoll50
      e_bone Oct 13, 2013 04:39 PM

      thanks for reply.. I found that after I turned off one burner and set the other 2 to low I'm actually low 200's according to the built in thermo (not sure how accurate that is).. but things are going well. I'm using double wrapped foil as a tray for the chips and although it's taking a lot of attention I'm pretty sure things are working out fairly well.

      sweeet smell of hickory in the backyard.. how I've missed you!

      1. re: e_bone
        s
        swoll50 Oct 13, 2013 04:43 PM

        Try and find a temp gauge for the surface. Youre probably 25-50 degrees hotter depending on the spot in your grill compared to the kid gauge.

        My 3 burner gasser is about 30 degrees hot and my weber kettle is about 50.

    2. JayL Oct 13, 2013 06:18 PM

      The last ribs I smoked were at 325 the entire cook...and it was on purpose.

      I think you'll be ok.

      Best of luck on the cook.

      1. e_bone Oct 15, 2013 02:28 PM

        Closing the loop on my thread in case someone else has gas grill / smoking question. My effort was very successful. Method:

        * Dry rub ribs and chicken, put in container in fridge overnight
        * Put ribs on rack over pool of 1 beer, cup of OJ and 1/2 cup cider vinegar
        * Remove grates from grill and lay down approx 10" by 4" tray of doubled aluminum foil. (for smoking chips later)
        * put both grates on one side on top of each other (to provide easy access to the smoking chip "tray")
        * turn on all 3 burners of the grill to med high (to get the container up to temp quickly)
        * Put container on grill and shut lid
        * when temp guage got to 300 I turned off back burner and turned other two to low
        * waited about 30 minutes and checked temp
        * temp was still too high (about 250) so turned middle burner off and left front burner on low. made sure pot was in back of grill away from flame
        * waited about 30 minutes and checked temp
        * temp now too low (about 200) so moved remaining burner to medium
        * for the last hour I've been soaking hickory chips so now I addd those to the foil "tray"
        * wait a half hour- now I'm getting smoke and temp is a perfect 225ish.
        * I remove the lid from the container and add the drumsticks . i leave the lid off to ensure plenty of smoke contact
        * temp check at 1/2 hour: looking good
        * refresh wood chips after 30 minutes more
        * finished about 2 hours later for roughly 4.5 hours cook time.
        * removed the pot, put the grates back in place and finished cooking on med heat while brushing with sauce to get some crispy on the outside.

        Chicken was amazingly good this way. Wish I would have done whole bird instead of just legs.

        2 Replies
        1. re: e_bone
          THoey1963 Oct 24, 2013 02:38 PM

          I would love to by a smoker or BGE, but just not economical for just the two of us or space wise in our backyard. And since the wife has to have a gas grill (not charcoal) for the couple times a year that she grills something, that is what I am forced to use.

          Now, it's a nice Weber Genesys S-330, and I am able to fight it down to 225-235ish by using one burner on low and propping the lid open about an inch. That was in July when I did a brisket, the radiant heat (100+ that day) might have had something to do with it.

          I bought a cast iron smoking box that I set on top of the burner that was on that seemed to work "ok".

          1. re: THoey1963
            JayL Oct 24, 2013 06:44 PM

            Just remember there is nothing magical about a specific cooking temp. There is no need to bend over backwards trying to hit 225-235. Relax, breath, and cook where your grill wants to.

            Your smoke box might even work better with the lid down.

        2. John E. Oct 31, 2013 09:05 PM

          I have used a gas grill to smoke meat with a gas grill with left-right burners by putting a small cast iron pan directly on the burner (I removed the metal deflector covering the burner) and adding soaked woodchips.

          The other key to smoking on a gas grill is to trap the smoke. I put a big sheet of heavy duty foil over both the meat and the smoking wood chips and then close the grill lid.

          3 Replies
          1. re: John E.
            JMF Nov 12, 2013 08:15 AM

            Actually trapping the smoke isn't the best idea. Plenty of smoke will get to the meat, but if you don't have good ventilation then you may get condensation and end up with creosote soaked meat.

            1. re: JMF
              John E. Nov 12, 2013 09:06 PM

              Nope, that's not happening. There is little smoke, that's why I put the foil over the smoking wood chips and the meat. There is a lot of wind that prevents the smoke from staying inside the gas grill. There certainly is a lot of ventilation, that's the problem I had and solved with the foil.

              I can understand the dripping creasote problem in a muggy, wind free environment however.

              1. re: John E.
                JMF Nov 13, 2013 05:26 AM

                OK, yes, makes sense with those conditions.

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